Why You’ll Love This Recipe

Greek Chicken and Lemon Rice is a flavorful one-pot dish featuring tender, marinated chicken and aromatic rice infused with fresh lemon juice, garlic, and herbs. This Mediterranean-inspired meal is hearty yet bright, making it perfect for family dinners or meal prepping. The citrusy tang, combined with savory spices and juicy chicken, creates a delicious balance of flavors in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticksolive oillemon juicegarlicoregano (dried or fresh)salt and pepperlong-grain white ricechicken brothonionbay leaflemon zestfresh parsley (for garnish)

directions

Marinate the chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes or up to 4 hours in the refrigerator.

Preheat your oven to 350°F (175°C).

In a large oven-safe skillet or Dutch oven, heat a bit of olive oil over medium-high heat.

Sear the marinated chicken until golden brown on both sides, then remove and set aside.

In the same pan, sauté the chopped onion until soft and translucent.

Add the rice and stir to coat it with the oil and onion mixture.

Pour in the chicken broth, lemon zest, and bay leaf. Stir well.

Nestle the seared chicken pieces back into the rice mixture.

Cover the skillet with a lid or foil and transfer to the preheated oven.

Bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through.

Remove from the oven, discard the bay leaf, and let rest for 5 minutes.

Garnish with fresh parsley and a squeeze of lemon before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarinating time: 30 minutes to 4 hoursCooking time: 45 minutesTotal time: 1 hour 30 minutes (including marinating)

Variations

Use boneless, skinless chicken breasts for a leaner option.

Add chopped spinach or artichokes to the rice for extra veggies.

Sprinkle crumbled feta cheese on top before serving for a tangy finish.

Use brown rice for a whole-grain version, adjusting liquid and cook time as needed.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but add it after the rice is partially cooked to avoid over-drying the chicken.

Is it necessary to marinate the chicken?

Marinating enhances flavor, but in a pinch, you can skip or shorten the marinating time.

Can I make this dish on the stovetop only?

Yes, simmer the rice on low with the chicken covered until both are fully cooked, about 30-35 minutes.

What kind of rice should I use?

Long-grain white rice works best, but basmati or jasmine are good alternatives.

How do I know when the chicken is done?

It should reach an internal temperature of 165°F (75°C) and the juices should run clear.

Can I use lemon zest instead of juice?

Both are recommended for maximum flavor—zest adds aroma, juice adds brightness.

Can I make it vegetarian?

Omit the chicken and use vegetable broth, adding chickpeas or roasted vegetables for protein.

Can I cook it in a rice cooker?

Yes, but brown the chicken separately and then combine it with partially cooked rice in the rice cooker.

What herbs pair well with this dish?

Dill, thyme, and rosemary complement the lemon and chicken beautifully.

Is this gluten-free?

Yes, as long as the broth used is certified gluten-free.

Conclusion

Greek Chicken and Lemon Rice is a comforting, zesty, and wholesome meal that brings the taste of the Mediterranean right to your kitchen. With simple ingredients and bold flavors, this dish is a crowd-pleaser you’ll want to make again and again. Ideal for busy weeknights or relaxed weekend dinners, it’s as nourishing as it is delicious.